Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 50 minuti |
Ingredients
| 320 g | fresh pasta |
| 300 g | Treviso radicchio |
| 20 g | extra virgin olive oil |
| 150 g | spring onion |
| 50 g | pecorino |
| 80 g | cooking cream Sterilgarda |
| q.b. | salt |
| q.b. | black pepper |
Preparation
- Place a pot filled with salted water on the stove for cooking the pasta and bring it to a boil.
- Cut off the base of the spring onion, wash it, and then slice it into strips, discarding the green part.
- Heat the oil in a pan and add the sliced spring onion.
- Sauté for a couple of minutes, then add a couple of ladles of pasta cooking water and continue cooking for about 10 minutes, or until it has wilted.
- Remove the base of the radicchio, wash the leaves, and slice them into wedges. Add the radicchio to the pan with the spring onion, season with salt and pepper, and continue cooking for another 5 minutes.
- Meanwhile, take the pasta, add it to the boiling water, and cook for a few minutes, according to the indicated cooking time.
- Once the radicchio is cooked, use a ladle to scoop some of the mixture and transfer it to a tall glass. Add the Sterilgarda cooking cream and blend part of the mixture with an immersion blender until you get a smooth cream.
- Once the pasta is cooked, drain it directly into the pan with the sauce, toss to combine, and add the grated pecorino cheese.
- Adjust the salt and pepper, stir to combine, and serve the pasta hot.
Pour the Ricotta Sterilgarda and the beaten eggs into a bowl, mix, then add salt and black pepper. Add the turmeric, the grated Grana Padano DOP and the ...
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